Chili-Taco Zucchini Soup

Name: Chili-Taco Zucchini Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10-12
Cuisine: Southern
Ingredients: 3-4 can(s) (14 1/2 oz. each) vegetable broth*; 2 can(s) (14 1/2 oz. each) stewed tomatoes; 2 can(s) (15 oz. each) tomato sauce; 1 large onion, chopped; 2 stalk(s) celery, chopped; 1 pkg (1.25 oz.) mild taco seasoning mix or spicy, if that is your choice; 1 can(s) (15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer; 1/2-1 can(s) mild green chilies or spicy if preferred (optional) freeze any leftover chilies; 1-2 medium zucchini, halved lengthwise & sliced; 1 medium yellow squash, halved lengthwise & sliced; 1 c fresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white; 1/4 tsp garlic powder; salt and pepper to taste (optional); hot sauce to taste (optional); TO MAKE NON-VEGETARIAN; 2 c cooked chicken or turkey; *change broth to chicken or turkey broth, if preferred

By Sharon Colyer
@Cmom02

I found a soup recipe in a Pampered Chef cookbook that had zucchini & yellow squash in it. So, wanted to list it, but I've decided to change some things, more to my liking. It is a vegetarian recipe. But, cooked meat can be added, at the end, as I mention below.

Rating:

★★★★★ 2 votes5

Comments:

12 Comments

Serves:

10-12

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

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3-4 can(s)

(14 1/2 oz. each) vegetable broth*
2 can(s)

(14 1/2 oz. each) stewed tomatoes
2 can(s)

(15 oz. each) tomato sauce
1 large

onion, chopped
2 stalk(s)

celery, chopped
1 pkg

(1.25 oz.) mild taco seasoning mix or spicy, if that is your choice
1 can(s)

(15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer
1/2-1 can(s)

mild green chilies or spicy if preferred (optional) freeze any leftover chilies
1-2 medium

zucchini, halved lengthwise & sliced
1 medium

yellow squash, halved lengthwise & sliced
1 c

fresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white
1/4 tsp

garlic powder
·

salt and pepper to taste (optional)
·

hot sauce to taste (optional)
TO MAKE NON-VEGETARIAN
2 c

cooked chicken or turkey
·

*change broth to chicken or turkey broth, if preferred

How to Make Chili-Taco Zucchini Soup

Step-by-Step

In a 5 qt. or larger Dutch oven, combine 1st 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Stir, occasionally.
Add beans, zucchini, yellow squash, corn, and chilies, if using. Simmer, 10 minutes longer, add garlic powder & stir. Then, test veggies for tenderness. If they need more cooking, continue, until vegetables are tender. Add, salt, pepper, and/or hot sauce, to taste. Makes 10-12 servings.

*If adding cooked chicken, add when adding last vegetables.

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